▲ 392 ▼ Cheese melting guide (sh.itjust.works) submitted 2 years ago by nikita@sh.itjust.works to c/coolguides@lemmy.ca 65 comments fedilink hide all child comments
[–] BarrelAgedBoredom@lemm.ee 20 points 2 years ago* (last edited 2 years ago) Soft cheese = stringy melt Young/semi-firm cheese = creamy melt Aged/hard cheeses = no/difficult to melt Exceptions: halloumi and paneer will sear like meat and not melt Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c) An article on the science of cheese melting for the curious permalink fedilink source parent